Date and Pecan Cake with a Gooey Topping
Indulge in the irresistible charm of this Date and Pecan Cake with a Gooey Topping—a moist, flavor-packed dessert perfect for any occasion. This recipe marries the natural sweetness of pitted dates with the buttery crunch of pecans, creating a richly textured cake that’s both satisfying and sophisticated. Infused with vanilla and topped with a luscious caramel-like glaze, made from heavy cream, butter, and brown sugar, this cake is elevated to pure decadence. The whole pecans atop the gooey layer add an elegant finish, making it as beautiful as it is delicious. Quick and easy to prepare in just under an hour, this show-stopping dessert is ideal for gatherings, holidays, or an indulgent treat any day of the week. Serve it warm or at room temperature for a slice of baked bliss! Keywords: "date cake recipe," "pecan dessert," "gooey topping cake," "easy holiday cake," "caramel pecan cake."
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Ingredients
- 200 grams pitted dates
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter (softened)
- 150 grams light brown sugar
- 2 eggs (large)
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 100 grams pecans (roughly chopped)
- 100 milliliters heavy cream
- 50 grams unsalted butter (for topping)
- 75 grams brown sugar (for topping)
- 50 grams pecans (whole or halves for topping)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easier removal.
Step 2
Place the pitted dates in a bowl and pour the boiling water over them. Sprinkle the baking soda on top, stir gently, and set aside to soak for 10 minutes. Once softened, mash the dates into a chunky paste using a fork.
Step 3
In a large mixing bowl, cream the softened butter and light brown sugar together until light and fluffy. Use a hand or stand mixer to make this process easier.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Sift the all-purpose flour and baking powder into the wet mixture. Gently fold them in until just combined. Be careful not to overmix.
Step 6
Add the mashed date mixture to the batter and stir to combine. Then fold in the roughly chopped pecans.
Step 7
Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Step 8
While the cake bakes, prepare the gooey topping. In a small saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Stir continuously until the mixture is smooth and thickened slightly (about 3–5 minutes). Remove from heat and set aside.
Step 9
When the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack, keeping it in the pan if you prefer to add the topping directly.
Step 10
Pour the warm gooey topping over the cake, spreading it evenly. Sprinkle whole pecans on top for decoration.
Step 11
Allow the topping to set slightly before slicing and serving. Enjoy your Date and Pecan Cake warm or at room temperature!
Nutrition Facts
| Serving size | (1388.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4743.1 |
| Total Fat 274.5g | 0% |
| Saturated Fat 110.0g | 0% |
| Cholesterol 797.5mg | 0% |
| Sodium 1950.8mg | 0% |
| Total Carbohydrate 552.8g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 365.4g | |
| Protein 53.6g | 0% |
| Vitamin D 153.9IU | 0% |
| Calcium 485.3mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2686.0mg | 0% |
Source of Calories